Legend has it that Chinese workers brought a version of this condiment to America in the 1800s. The relish became a favorite in the South, where it's served with all kinds of meats and atop field peas. For more heat, leave the seeds in the jalapeño. Store in the refrigerator up to two weeks in a glass or plastic bowl (they won't react with the vinegar).

Kathleen Kanen and Becky Luigart-Stayner
Recipe by Cooking Light May 2007

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Recipe Summary

Yield:
5 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a glass bowl. Cover and refrigerate for 8 hours. Drain well.

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  • Combine vegetable mixture, sugar, and remaining ingredients in a large saucepan. Cook over medium heat 5 minutes or just until heated. Serve chilled or at room temperature.

Nutrition Facts

35 calories; calories from fat 5%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.7g; carbohydrates 8.2g; fiber 1g; cholesterol 0mg; iron 0.3mg; sodium 185mg; calcium 8mg.
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